Andrew's out of town for a few days, so my youngest daughter and I have been on our own. With just the two of us, our meals have been a little more relaxed than usual.

Because Andrew took the camera with him (he's at his cousin's wedding, in England) I asked my daughter to take a picture of lunch on her phone to post here. And she obliged:

Should I have been more specific?

Yes, my fabulous lunch of sweet potatoes appealed to her so much, she opted for leftover takeout pizza rather than share my delicious homemade meal. (I'm still working hard, trying to convince her how awesome sweet potatoes are.) But with a little coaxing, she did indeed photograph my lunch, so I could share this wonderful recipe with you:

It doesn't make up for missing a wedding, but it's a start.

Congratulations to Sarah and Matt, the happy newlyweds. Hope to see you soon! xo

Combine the cider vinegar and chicken broth
in a small bowl and set aside.

In a 10” sauté pan, melt 1 Tbsp of the
butter with 1 Tbsp of the olive oil over medium heat. Add the sweet potatoes,
onion, and salt. Turn the heat down to medium-low. (The pan should still
sizzle; if your stove is less powerful, you can stay on medium and lower the
heat later if needed.) Cook, stirring occasionally, until the onion is softened
and lightly browned and the sweet potatoes have turned bright orange and are
starting to brown, 10 to 12 minutes. (The bottom of the pan will be lightly
browned, and the sweet potatoes will have started to soften.)

Add the remaining 1 Tbsp olive oil and the
apple. Turn the heat down just a tiny bit more and continue to cook, stirring
frequently, until the sweet potatoes are tender (test with a paring knife) and
the apple and onion are browned, 8 to 12 minutes.

Add the ginger and stir to incorporate.
Remove the pan from the heat, clear a small spot in the pan, and add the
vinegar-broth mixture (it will sizzle) and the remaining 1/2 Tbsp butter. Stir
well immediately to incorporate the butter and any browned bits loosened from
the bottom of the pan (most will remain). Add the parsley and almonds, stir,
and transfer to a serving dish.

My youngest son would have done the same. :) I love this sweet potato dish, and will most probably try it tomorrow. I have a plethora of sweet potatoes of several different varieties and want to use them up!

Beth, my son doesn't like sweet potatoes much and neither does my husband. I do manage to get sweet potatoes into stews and soups. Occasionally, I do a fried potato casserole sort of thing and if I'm sneaky, I can get a few into that dish. :-)

If that's a picture your son took, I can see why he has the camera with him. Nice shot!

Dear Beth, Relaxing a little with meals is good. It stirs the imagination for the future and gives ourselves a bit of a needed rest. Sweet potatoes are so delicious and healthy at the same time.Have a Happy Easter. xoxo Catherine